bitters

Bitters are highly concentrated alcoholic flavorings produced by infusing or macerating a blend of botanicals—such as bark, roots, citrus peels, seeds, and spices—in a high-proof spirit. The resulting tincture is used to flavor cocktails, foods, and some non-alcoholic drinks. Because they are potent, bitters are added in small quantities to balance sweetness, acidity, and other flavors rather than to be consumed on their own.

The modern bitters category emerged in the 18th and 19th centuries, initially as medicinal tonics. Angostura Bitters, created in 1824 by Dr. Johann Siegert in Angostura (now Ciudad Bolívar, Venezuela), became a benchmark for cocktail flavoring. Other early leaders include Peychaud’s Bitters in New Orleans. Over time, a wide range of aromatic, orange, and fruit bitters were developed by numerous producers.

Production typically involves macerating botanicals in a neutral or other base spirit, sometimes followed by filtration and aging. Common bittering agents include gentian and cinchona, with additional botanicals such as orange peel, cardamom, cloves, and herbs added for complexity. Most bitters have a relatively high alcohol content, usually in the 35–45% ABV range, though non-alcoholic variants exist.

Types and examples vary widely. Aromatic bitters (e.g., Angostura, Peychaud’s), orange bitters (e.g., Regans’ Orange Bitters), and numerous herbal or fruit blends are used in cocktails and cooking. Non-alcoholic bitters and bitters syrups are also available for those who avoid alcohol.

Storage and regulation are generally straightforward: keep bottles sealed and in a cool, dark place. Bitters have a long shelf life, though flavors can evolve with time. They are commonly regulated as flavoring agents and classified within the broader category of alcoholic beverages in many jurisdictions.